With 12 counter seats, the pared-back interior clad in warm wood and tatami-textured walls is the epitome of calm. The chef has worked for decades in top-tier restaurants. His kaiseki-style omakase menu prominently features Ozaki beef, prized for its marbling and tenderness. Highlights include a refined surf and turf combo of beef and sea urchin, as well as beef grilled over binchō charcoal. Fine collection of sake served in beautiful glassware.